Parmesan and Herb Turkey Burgers

By lorik

Tip: Don't cook the burgers without first refrigerating them for 15 minutes. Chilling helps the patties hold together during cooking.

Ingredients

• ¾ cup panko breadcrumbs
• 10 tablespoons mayonnaise, divided
• ½ cup chopped fresh mint, divided
• ½ cup chopped fresh cilantro, divided
• 6 scallions, thinly sliced, white and green parts reserved separately
• Kosher salt and ground white pepper
• 1 pound ground dark meat turkey
• 2 ounces Parmesan cheese, finely grated (1 cup)
• 3 tablespoons lime juice
• 1 tablespoon grapeseed or other neutral oil
• 4 hamburger buns, toasted

Preparation

Step 1

Line a plate with kitchen parchment and mist with cooking spray. In a food processor, combine the panko, 5 tablespoons of the mayonnaise, ¼ cup each of the mint and cilantro, the scallion whites, and 1 teaspoon each salt and pepper. Process until smooth, about 1 minute. Transfer to a large bowl, then add the turkey, ¼ cup water and the cheese. Mix with your hands, form into four ½-inch-thick patties, then set on the prepared plate and refrigerate for 15 minutes.

Meanwhile, in a small bowl, stir together the remaining 5 tablespoons mayonnaise, the remaining ¼ cup each mint and cilantro, the scallion greens, the lime juice and ½ teaspoon each salt and pepper. Set aside.

In a 12-inch nonstick skillet over medium-high, heat the oil until beginning to smoke. Add the patties, reduce to medium and cook until well browned on the bottoms, about 5 minutes. Flip and cook until the second sides are well browned and the centers reach 165°F. Transfer to a wire rack set in a rimmed baking sheet and let rest for 5 minutes.

Meanwhile, spread the cut sides of each bun with some of the mayonnaise mixture. Sandwich the burgers in the buns and serve with any remaining mayonnaise on the side.